Tuesday, February 7, 2017

In case I wasn’t completely clear the multiple times I
mentioned it in the video – this is just my take, my twist, my
interpretation of a Brazilian fish stew. Or, as people who will ignore the
previous sentence call it, “moqueca.”

The most glaring omission from the classic ingredient list
would be red palm oil, which apparently gives this dish it signature flavor.
Since I don’t think I ever had it, it’s hard for me to say, but what I can tell
you, is that this was incredibly delicious even without the mysterious oil.

Like most of the world’s great fish stews, this is usually
made with several types of seafood, but this is what I’m calling the weeknight
version. Using a whitefish, along with scallops, shrimp, clams, etc., is
lovely, but then you do have to worry about timing, so that everything finishes
at the same time.

By using one fish, this really is quite a simple recipe, and
the little bit of slicing and mincing involved is well worth the gorgeous, and
very tasty results. I really do hope you give this gorgeous Brazilian fish stew
a try soon. Enjoy!

39 comments:

I've been making this for years after dating a Brazilian girl a while back. It's definitely not the same without dende oil. Even regular red palm oil from elsewhere is somehow not quite the same but still works. Highly recommend using some sort of (responsibility produced) red palm oil. It's a whoever different dish with olive oil

Hi Chef John,I have a question that doesn't pertain to this video, though this and all other videos you post are amazing, but was wondering if you could help me out. I love cooking but the pans I have are hand me downs and with the exception of a few good ones, like a seasoned cast iron pan that was my grandmothers'; which is amazing, I feel like it's time to upgrade. Is there a set that you can recommend? I'm looking at a stainless steel cuisinart set but would like your opinion.

Chef, although controversial, you should try to find some palm oil, or as we call it here "dendê". It has a very powerful flavor and combined with the coconut milk it is essencially what makes the moqueca.Truth is dendê and coconut milk are typical ingredients of the moqueca from Bahia, which I do believe is the best brazilian moqueca. But we have another kind, the moqueca capixaba (wich means from Espírito Santo), that doesn't use either of these ingredients. It's a fish stew with just a tomato/vegetable base.And I also wanted to share a very commom vegetarian substitute for the fish in both recipes that is slowly becoming a hit in Brazil: plantains. Please give this a try also! http://glo.bo/2kPg0auBest wishes!

Well chef, as a brazilian I congratulate you for this twist on Moqueca. And to be frank, I would not call it a twist since in many places in Brazil if you ask for a moqueca you will get something very similar to the dish you prepared. It has a lot of variations but all the main ingredients were used by you. The palm tree oil is not a unanimity. So, again, congratulations on your moqueca. And you should try it sometime with farofa (made on butter) instead of rice. It is the perfect combination.

You are the TRUTH!!! I haven't tried this recipe yet, but I couldn't find a general email address for you. Since I found it, I've been making your turkey chili recipe which I love. I just tried your pan-roasted chicken breast, and I'm speechless! They were exactly like you said they would be. You've inspired me to cook on a regular basis. I'm planning to make the Greek Lemon Chicken for Sunday dinner.

Hello Chef John this looks delish I am going to try it however I do have a food wish can you try Jamician beef patties or Jamician peas and rice i know it has coconut milk mine never comes out right Thanks and love your recipies

This looks absolutely fantastic. One quick note: your allrecipes version is missing the cilantro from the ingredients list, though the recipe mentions adding it at the end. I had to come here to find out how much. Thanks!

All great comment! Chef, you did mention in the poaching process that different seafood requires different timing! Where would one find the timing required for say sea bass vs. scallops vs. shrimp, etc.? You know, but many others don't!

Greetings Chef! I'll has ya' done knows dat' this here Brazilian fish stew has me still salivating for even more! It be that darned good! In any event I now be a coconut milk convert. I now knows to cook it up long enough for all dem' particles on the surface blend in wit' da' rest of da' sauce. Yippers! I do luv's me that succulent, silky, supple, perky coconut flavor. It kinda' reminds me of the enticing scent of coconut tanning oil. Thanks! You're da' best!

I made this last night and everything came together just as shown in the video with the exception that adding the fish does actually release some water into the sauce for a higher volume; a welcomed change. I thought the sauce was amazing, though a bit more spiciness would have been ideal. I tried using frozen fish fillets (no breading or seasoning, just plain, sustainably caught fish). I defrosted them over a few days in the fridge, rinsed them with water and patted them dry before adding them to the stew. While the stew tasted amazing, I could not get over the soggy texture of my fish. Next time I make this, it will be a same day-shop affair, with freshly cut fish. Frozen just didn't work.

Looks really good/great, but will now have to watch the video, make decipherable notes on the method, type and print it, because if someone else (she who must be obeyed) wants to make it then it certainly requires a printed method to go with the available recipe.Will look into other recipes as your presentation was A1 and I think must follow good and easy recipes. Thanks .. Peter

This evening I made this for the second time, for my visiting sister who actually lived in Brazil for a couple of years, long ago. She loved it and it brought all kinds of memories and associations to her mind; she even mentioned 'red palm oil.'

We used some nice 'n' cheap tilapia fillets -- no sense using expensive fish in this kind of favela food is there

If I manage to find some actual red palm oil, and notice anything extra-miraculous thereby next time I make this, I'll let you know. But it's hard to imagine anything better.

Hi I love your recipe and Video,too . You are the number one my favorite chef and your recipe. I just want to tell you about Coconut milk amount. I was exactly same as your recipe ingredients , but on;y one can Coconut milk was way not enough to cook before adding fish already. So I just one more Coconut milk can.(total 28oz) . That is more close to your video.And also taste are so flat, I just more put salt .